Three Fish and Seafood Recipes to Try

Looking for easy fish and seafood recipes to make at home? Try your hand at a fresh seabream ceviche, Baja fish tacos and a garlic prawn frittata.

Chef’s Seabream Ceviche Recipe with Aji Amarillo

This Peruvian ceviche recipe comes from FABRICE MERGALET, Executive Chef at Cygnet at QT Singapore. His seabream ceviche combines fresh fish with aji amarillo, avocado, olives and crispy corn.

“The ceviche reflects the fresh and vibrant character of our menu, combining delicate seabream with aji amarillo (a type of South American chilli), creamy avocado, olives and crispy corn,” says Fabrice.

Ingredients for this fish recipe (serves 4)

• 400g seabream fillet, skinless and boneless
• 100ml fresh lime juice
• 50ml orange juice
• 50ml fish stock
• 30g aji amarillo paste
• 60g red onion, finely sliced
• 120g avocado, diced
• 40g Kalamata olives, pitted and sliced
• 40g cancha corn
• 10g fresh coriander leaves
• 15ml extra virgin olive oil
• 6g fine sea salt

Method

#1 Cut the seabream into small, even cubes and keep chilled.
#2 Mix the lime juice, orange juice and fish stock, then add the aji amarillo paste and salt.
#3 Add the seabream and gently mix until evenly coated. Leave to marinate for three to four minutes.
#4 Fold in the sliced onion, Kalamata olives and coriander.
#5 Arrange the ceviche on a chilled plate, then finish with the avocado, cancha corn and a drizzle of extra virgin olive oil.
#6 Serve immediately.

Baja Fish Tacos Recipe

This Baja Fish Tacos recipe by RIZAN ZALANI (Group Executive Chef, Little Farms) sees crispy fish tucked into warm corn tortillas and layered with lettuce, punchy sriracha aioli and a mango-pineapple pico de gallo. “Great tacos are all about contrast – crispy, creamy, fresh and zesty in one perfect mouthful,” he says.

Ingredients for this fish recipe (Serves 6)

• 16 soft 4-inch corn tortillas
• 100g chopped Romaine lettuce
• 6 lime wedges

For the sriracha aioli

• 500g Japanese mayonnaise
• 300g Sriracha chilli
• 1 lime juice and zest
• 5g fine sea salt

For the breaded fish

• 6 pieces of seabass or any white firm fish fillet (approx. 50g each)
• 100g plain flour
• Fine sea salt and crushed black pepper, to season
• Japanese breadcrumbs, to coat
• 50g water

For the mango and pineapple pico de gallo

• 1 mango, diced
• ½ pineapple, diced
• ½ Spanish onion, diced
• 1 Rosa tomato, cored and diced
• 30ml extra virgin olive oil
• 5g salt
• 3g crushed black pepper
• 1 lime, zest and juice
• 5g coriander chiffonade (coriander chopped into very fine ribbons)

Method

#1 For the sriracha aioli, combine all the ingredients in a mixing bowl until smooth. Chill until ready to use.
#2 For the mango and pineapple pico de gallo, mix all the ingredients in a bowl and refrigerate.
#3 To prepare the fish, whisk together the plain flour and water to form a batter, then season with salt and black pepper. Dip each fillet into the batter, ensuring it is fully coated, then coat generously with Japanese breadcrumbs. Fry in a preheated fryer at 180°C for about 5 minutes, or until golden and crisp.
#4 Lightly toast the tortillas on a skillet.
#5 To assemble, place each tortilla on a plate. Top with chopped lettuce, crispy fish, a spoonful of sriracha aioli and the mango-pineapple pico de gallo.
#6 Serve with a lime wedge on the side, and you have an easy fish recipe for a midweek meal!

Garlic Prawn Frittata Recipe

SHARON LIM (@patchmasterchef) shares a frittata recipe she loves. “This is best served with a slice of sourdough and avocado, along with organic iceberg lettuce and tomatoes,” says Sharon.

Ingredients for this seafood recipe

• 6-8 Selva Shrimp
• 2 free-range eggs
• ¼ red capsicum
• 1 garlic bulb
• 20ml of milk
• Salt and pepper
• Chilli flakes
• Parsley
• Olive oil

Method

#1 Preheat the oven to 180 degrees Celsius.
#2 Marinade prawns with salt and pepper.
#3 Whisk eggs with milk and a pinch of salt and pepper.
#4 Finely chop the garlic and dice the capsicum.
#5 Heat up 2 tablespoons of olive oil in an oven-safe pan and sauté the garlic.
#6 Add the prawns and cook for half a minute on each side.
#7 Remove the prawns and pour in ¾ of the egg mixture.
#8 Throw in the capsicum and put into the oven for 2 to 3 minutes.
#9 Remove from oven and arrange the prawns in the pan.
#10 Pour in the remaining egg mixture and sprinkle with parsley.
#11 Return to the oven for another 3 to 5 minutes to fully cook the prawns and set the top. Prawns can easily overcook so keep a close eye.
#12 Season with chilli flakes (optional).

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